1 (10 oz.) guava or apple jelly
1 tbsp. prepared mustard
1/3 c. unsweetened pineapple juice
2 tbsp. dry white wine
1 (1 lb. 5 oz.) can cherry pie filling
1/2 c. light raisins
1 canned ham (any size)

In medium saucepan, combine jelly and mustard. Stir in juice and wine. Cook and stir to boiling; simmer 2 or 3 minutes. Pour 1/3 of the glaze over ham and put in oven. Spoon remaining glaze at 2 (10 minute) intervals.

In a saucepan, heat pie filling and raisins to boiling, stirring occasionally. Remove ham from oven. Add remaining glaze left in oven pan to cherry sauce. Bring to a boil. Spoon some over ham. Pass remaining in a gravy boat. Makes 3 cups.